We are having a small obsession with puff pastry at the moment and these Tomato and Ricotta Tarts are super simple to create, delicious and perfect to eat at any time of the day.
Ingredients (makes 4 tarts)
1 sheet of square puff pastry
1 punnet of cherry tomatoes, sliced
1/2 a cup of smooth ricotta
100 grams of feta cheese
Small handful of fresh thyme spring
1 tablespoon of milk
I tablespoon of olive oil
Salt & Pepper
Method
Pre-heat oven to 180C (350F). Cut the puff pastry sheets in to 4 squares and gently scour a 1 inch border around the edge of each square. Smooth ricotta equally amongst the 4 tarts and layer with sliced tomatoes.
Crumble feta cheese on top, scatter with thyme leaves and season with salt and pepper. Brush edges with milk. Bake on a sheet of baking paper on tray in oven for approximately 15 minutes until pastry is golden and puffed.
Remove from the oven, drizzle with olive oil, scatter extra thyme spring and serve. Enjoy!
Want more puff pastry recipes? Visit here for Asparagus, Egg, Prosciutto and Thyme tarts and here for Roasted Sweet Potato, Pumpkin, Caramelised Onion and Feta Tarts.
Mmmm! Feta cheese!
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WOW these look lovely!!! and thank you so much for following my “What The Fork” blog.
This has my mouth watering!!